Wednesday, February 2, 2011

Jalapeno and Herb Roasted Tempeh

The other day I made this Jalapeno and Herb Roasted Tempeh and Broccoli from get sconed. The original recipe called for making a paste and a sauce and combining them later on, but I couldn't quite figure out which thing was which and when you added one. So I just combined everything at once. I also got through the entire recipe before realizing it was for 16 oz of tempeh... Most packages of tempeh are only 8 oz, and accordingly and many recipes are for 8 oz as well. So I have also halved the recipe here (and stashed the leftover sauce in my fridge).

How was it? Very tasty, tender, and moist, but not as spicy or as herby as I'd have hoped. Of the jalapeno, the oregano, and the epazote, the oregano definitely dominated, and I had actually halved it. More than anything the wine adds a lot to the flavor, which is good because I considered not using it, having to open up a bottle just for this recipe and now needing to find other things in which to use the rest of it. I'll drink beer till the cows come home, but I'd rather drink water than most wines.

1. Preheat oven to 375*F.
2. Combine all the ingredients besides tempeh and broccoli. Pour them into an 8x8 glass casserole dish. Immerse the tempeh triangles into the liquid. Immediately flip over.
4. Add the sliced jalapeno and bake for 20 minutes.
5. Increase the heat to 400F. Remove the dish from the oven.
6. Use a spatula to flip the tempeh pieces over.
7. Bake for an additional 15 minutes.

8. Remove the pan from the oven. Add the broccoli and drizzle with additional baking liquid. If you are low on liquid, add a few tablespoons of additional broth.

9. Roast an additional 15 minutes, then remove from oven and serve as desired. Serves 2.